Genoise Madeleines | Tuesdays with Dorie

This week, the Tuesdays with Dorie group is tackling Madeleines. For something that had intimidated me, these Madeleines were pretty easy.

You begin by making a genoise, a batter that is leavened by beating air into eggs and sugar, and then gently folding in the flour and butter. The batter is delicate, and must be used immediately.

I cut the recipe in half because I only had one pan, so the cooking time for mine was about 8 1/2 minutes (as opposed to the 10 called for in the recipe). Also, while the recipe calls for piping the batter into the pan, I spooned it in, and it worked out fine.

Removing the cookies from the pan was not difficult, probably because my Madeleine Panis nonstick. I let the cookies sit in the pan for about a minute after removing them from the oven, and then turned the pan upside down and tapped in on the counter to remove the madeleines onto a cooling rack.

Now that I've made these, I've been bitten by the Madeleine bug and will be making more variations in the future. In fact, there's a mini Madeleine pan calling my name......


To find the recipe and bake along with me, pick up a copy of Baking with Julia by Dorie Greenspan and jump in!